Recipe Sweet polenta and yoghurt cake

[SatNavSaysStraightOn]

OK, so yoghurt recipe number 2.

Sweet polenta and yoghurt cake

• SatNavSaysStraightOn
• Today at 4:01 AM

Ingredients
4 medium eggs
135g sugar (I used demerara)
100ml Sunflower oil
500g plain yoghurt (mine was homemade, but set like Greek yoghurt)
3 tsp vanilla extract
200g fine polenta
10g baking powder
40g self-raising flour

Method

1. Preheat the oven to 180C (160C if fan assist), line and grease 2 larger loaf tins (or 20-23cm by 20-23cm square tin)
2. Whisk the eggs with the sugar until they more than double in volume and are "frothy".
3. Add the oil whilst whisking.
4. Add the plain yoghurt and vanilla essence, and whisk in briefly.
5. Add the polenta, baking powder, and self-raising flour, and whisk in briefly again.
6. Let the mixture stand for 10-15 minutes before pouring into the loaf tins and sprinkling 2 tsp of sugar over the top of each.
7. Bake for 35-40 minutes until the top is golden brown, and a toothpick comes out clean
8. Allow to cool before removing from the loaf tins.

Sweet polenta and yoghurt cake

• SatNavSaysStraightOn
• Today at 4:01 AM

 

[SatNavSaysStraightOn]

Sweet polenta and yoghurt cake

• SatNavSaysStraightOn
• Today at 4:18 AM

Sweet polenta and yoghurt cake

• SatNavSaysStraightOn
• Today at 4:18 AM

It is quite nice. I can taste the creaminess of the yoghurt, and it is only slightly sweet from the sugar, with the exception of the crispy top. I think the oil might be able to be cut back a touch, but otherwise it is a hit. However, we both feel like it would benefit from a lemon sauce similar to that which we drizzle over our lemon polenta cake recipe.

Recipe - Dairy Free, Gluten Free, Lemon Polenta Cake